Best 20 Cilantro Salsa Recipes

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO

Steps:

• 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
• 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
• 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

CHIPOTLE PEACH SALSA WITH CILANTRO

Steps:

• In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.

BEST EVER CILANTRO CORN SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
• Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

Steps:

• Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
• Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.

SALSA NO-CILANTRO

Steps:

• Finely chop jalepenos, garlic and onions and combine in a bowl.
• Add tomatoes and juice to bowl.
• Add remaining ingredients to bowl.
• Add olive oil to bowl and toss all ingredients.
• Drizzle water over bowl until salsa reaches a desired consistency.
• Add salt (and optional fresh ground black pepper) to taste.
• Add (optional sugar) to balance acidity.
• Refrigerate for at least an hour.

PEACH SALSA WITH CILANTRO AND LIME

Steps:

• Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.

CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA

Steps:

• Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
• Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
• To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES

Steps:

• Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
• Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• Combine all ingredients in a small bowl and season with salt and pepper.
• Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
• Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA

Steps:

• For salsa:
• Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
• For fish:
• Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
• Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHILEAN CILANTRO SALSA (PEBRE)

Steps:

• Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
• Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

STEAK TACOS WITH CILANTRO-RADISH SALSA

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.
• Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.
• Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

CILANTRO-LIME SALSA

Steps:

• In medium bowl, stir together all ingredients.
• Serve with tortilla chips as desired.

COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE

Steps:

• Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
• In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
• Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
• Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
• While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
• In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
• To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

TURKEY BURRITOS WITH SALSA AND CILANTRO

Steps:

• Preheat oven to 300°F. Heat oil in large nonstick skillet over medium-high heat. Add onions and bell peppers; sauté until tender and golden, about 15 minutes. Add turkey, salsa, and cumin; stir until heated through, about 5 minutes. Stir in cheese and cilantro; season generously with salt and pepper. Remove from heat; cover to keep warm.
• Working with 1 tortilla at a time, heat tortilla directly over medium-high gas flame (or in dry skillet over medium-high heat) until warm, softened, and browned in spots, about 30 seconds per side. Place tortilla on work surface. Spoon 1 cup warm turkey mixture along center of tortilla; fold sides in over filling, then roll up tortilla to enclose filling. Place burrito seam side down on baking sheet, and place in oven to keep warm. Repeat with remaining tortillas and filling.

CRAB CAKES WITH CILANTRO SALSA

Steps:

• Stir together Cilantro Salsa ingredients; cover and refrigerate.
• Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
• In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA

Steps:

• Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
• While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
• Toss potatoes with salsa.

CRANBERRY, ORANGE AND CILANTRO SALSA

Steps:

• Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
• Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix in cilantro into salsa. Season to taste with salt and pepper.

PEBRE - CILANTRO SALSA FROM CHILE

Steps:

• Mix all the ingredients together in a medium bowl and refrigerate.
• If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
• Will keep refrigerated for three or four days.